Wednesday, April 18, 2012

Today I insulated the base of the oven with about 23 pounds of perlite and Portland cement. The ratio I used was 6 parts perlite to 1 part Portland and a appropriate amount of water to make a porridge like texture. Does anyone still eat porridge?

Floor insulation in place

Because of the irregularities in the field stones, my oven chamber will not be as large as I hoped, but it still should be fine. The next step will be to lay out the firebrick floor and actually build the oven.

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BREAD FIRST

Bread First

Bread First is a book for beginners. Everything a beginner needs to know can be found here. You can expect to bake great bread the first time. The process is simple, and the ingredients are readily available. "No knead" baking is for everyone. No experience is required. Clear instructions with photos make everything extra easy.

Bread Earth And Fire: Earth Ovens And Artisan Breads

For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."

Bread Earth And Fire: Earth Ovens And Artisan Breads is available as an ebook or print copy from Lulu.

About Me

I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.